- 1 cup (70 g) coconut flakes, sweetened
- 1 cup (110 g) walnuts, chopped
- ½ cup (90 g) golden raisins
- 3 cups (425 g) carrots, grated
- 2 cups + 2 Tablespoons (255 g) whole wheat flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- ¾ teaspoon salt
- 1 cup (250 ml) canola oil
- 1½ cup (300 g) sugar
- 4 large eggs
- 8 ounces (225 g) cream cheese, at room temp.
- 1 stick (113 g) unsalted butter, at room temp.
- ½ pound (225 g) confectioners sugar
- ½ teaspoon lemon extract
- Preheat your oven to 350 F. Grease a 9x13 inch baking pan.
- Mix coconut, walnuts, raisins and carrots. Set aside.
- In a separate bowl mix flour, baking soda, salt and cinnamon. Set aside.
- In a stand mixer with paddle attached combine the oil and sugar. Add eggs one at a time. Don't forget to scrape the bowl.
- With the mixer on low slowly add the flour mixture. Don't over mix.
- Add the carrot mixture to the batter. Combine well.
- Transfer batter into the prepared baking dish. Bake for 40 - 50 minutes.
- Let cool for applying the frosting.
- For the frosting mix cream cheese, lemon extract, and butter until light and fluffy. Slowly add the sugar and beat the frosting until smooth.
- Decorate the frosted cake with handmade marzipan carrots.
Make your own marzipan carrots using about 4 ounces (100 g) marzipan. Use green food coloring for the greens and a mixture of red and yellow for the orange color.
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at http://www.mykitchenintherockies.com/2012/04/06/happy-easter-and-a-carrot-cake/
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